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BY 
FRANK A. REXFORD 



A 

TX7ne-Portion Food Table 

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1912 



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A 
ONE-PORTION FOOD TABLE 



BY 

FRANK A. REXFORD 

Teacher of Biology 

Erasmus Hall High School 

Brooklyn, N. Y. 



1912 




Copyright, 1913 

by 

Frank A. Rexford 






EC1.A312517 



INTRODUCTION 

THE One-portion Pood Table is the re- 
sult of several years' work with high 
school students in attempting to make 
the work on food and nutrition val- 
uable, understandable and interesting to the 
students as well as the families from which 
they come. 

An article which recently appeared in the 
Brooklyn Daily Eagle entitled, "The Effi- 
ciency of Food," has given the idea some 
publicity and created a demand for the 
table among physicians, dietitians, and 
dietetic and domestic science schools. For 
thi? reason it is now offered to the public. 

The computations were made from Bulle- 
tin No. 28 (Revised Edition) of the office of 
expeTiment stations of the Department of 
Agriculture, and "Diet List," Battle Creek 
Sanitarium, Battle Creek, Michigan. Cor- 
rections and suggestions will be appreciated. 
Thanks are due to Misses M. A. and C. S. 
Young, Teachers of Biology, Erasmus Hall 
High School, Brooklyn, N. Y.; Miss Lenna 
F. Cooper, Director of Domestic Science, 
Battle Creek Sanitarium, Battle Creek, 
Michigan; Florence G. Rexford; Prof. W. 
H. Lennon, Brockport, N. Y., and Dr. B. S. 
Oppenheimer, 2345 Broadway, New York 
City. F. A. R. 



Excerpt from "The EfSciency of Food": 

DIETARY STANDARDS. 

Several dietitians have established stand- 
ards which tell us just how much of each 
nutrient an average man should have daily. 
These standards differ considerably, but all 
are necessarily based on the fact that a cer- 
tain amount of proteid is necessary daily, 
and, added to that proteid, a man must have 
enough fat and carbohydrates to give him 
the required amount of heat, energy or 
power commonly spoken of as fuel value. 
This fuel value is measured in calories, or 
heat units, the same as distance is meas- 
ured in inches or liquids in quarts. 

1 

HIGH PROTEID VERSUS THE LOW 
PROTEID RATION 

A high proteid ration consists of three 
to five ounces of proteid daily, and enough 
fat and carbohydrates added to make up 
a total fuel value of 3,500 to 4,000 calories or 
units of fuel value, while the low proteid 
ration contains two to two and a half ounces 
of proteid, daily, and enough of the fat 
and carbohydrates to make up a total of 
2,500 to 3,000 units of fuel value. One dieti- 
tian states that he aroes as low as one ounce 



of proteid and 1,000 calories. These stand- 
ards are for an average man weighing 165 
pounds. 

LOW PROTEID RATION PREFERABLE 

The chief danger American people have 
to avoid is stuffing, or overeating. Very- 
few of us are undergoing proteid starvation, 
while, on the other hand, the most of us are 
eating an excess of proteid and the fuel 
value is poorly regulated. Professor Chit- 
tenden of Yale University has conducted 
some very extensive experiments on all 
sorts and conditions of men and has proven 
quite conclusively that these statements 
are correct. According to his experiments 
an average man may be sustained, gain 
strength and not lose weight on the low 
proteid diet previously mentioned. Another 
and more logical way of stating it, perhaps, 
may be this: 1-80 OF AN OUNCE OF PRO- 
TEID ^OR EACH POUND A PERSON 
WEIGHTS AND ENOUGH OP THE FUEL 
FOODS ADDED TO MAKE UP A TOTAL 
OF 2,500 TO 3,000 CALORIES. 

DANGERS OF EXCESSIVE FEEDING 

More than two and one-half ounces of 
proteid daily is injurious to the body, it 
would seem, since it cannot be used in re- 



pairing worn out parts beyond that extent; 
and the waste matters formed by the ex- 
cess of proteid are uric acid and other 
poisonous substances, which, if cast into 
the blood, are harmful and overwork the 
kidneys. 

Excess of carbohydrates is undesirable be- 
cause of the fact that this usually means 
an accumulation of fat in the body. 

HOW ARE WE TO KNOW? 

Professor Atwater (now deceased) of the 
United States Department of Agriculture 
did a most valuable work in the analysis 
of foods. Bulletin No. 28, revised edition, 
gives very complete analyses of foods and 
may be had for ten cents. Farmers Bulle- 
tin No. 142, which is also very good, though 
not so efxtensive, may be had for the asking, 
and any public library can furnish a copy of 
Chittenden's Nutrition of Man. Most of the 
tables found in these books, however, are 
somewhat technical and not easy translated 
by the average reader. The table which is 
here given is a brief translation, which is 
really an attempt to let down the technical 
terms to the understanding of those who 
are interested. 



KEEPING A DIETARY 

It is unwise to make a sudden change in 
diet. The better way is to faithfully take 
account of what one actually eats each day 
for several days and strike an average; 
then gradually work toward the proper re- 
quirements. If too high in proteids let up 
or go easy on the foods which contain large 
proportions of proteids. If the' calories do 
not total to the right amount, increase or 
decrease as the case demands the fats and 
carbohydrates. 



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BROOKLYN EAGLE PRESS 



LIBRARY OF CONGRESS 





014 336 860 9 • 



